1 1/4 cups flour
½ teaspoon bicarb soda
250g packet washed and ready to eat beetroot coleslaw mix, roughly chopped (Coles)
¼ cup chopped fresh coriander
2 spring/green onions, finely sliced
1 cup grated tasty cheese
2 eggs, lightly beaten
1 cup milk
4 eggs, poached
Preheat oven to 100C (80C fan forced). Line a tray with baking. Combine flour, bicarb, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Make a well in the centre and set aside.
In a separate bowl, combine coleslaw mix, coriander, spring/green onions, grated cheese, egg and milk. Pour mixture into the well of the dry ingredients and stir together until just combined.
Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Spoon ¼ cup measures of batter into fry pan, pressing out lightly to make even. Cook for 2 min each side or until golden brown. Transfer to lined baking tray and keep warm in the oven.
Repeat with remaining batter to make 12 pancakes all together. To serve, place 3 pancakes onto each plate and top with a poached egg. Garnish with sliced spring/green onions and coriander sprigs. Serve.